Blueberry Banana Baked Oatmeal Muffins

two blueberry banana baked oatmeal muffins on a square of parchment.

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These blueberry banana baked oatmeal muffins with no added sugar are a healthy and delicious breakfast for babies, toddlers, and mamas! They are make-ahead friendly and come together with just one bowl and in just 30 minutes. (gluten free)


Units Scale
  • 2 medium very ripe bananas
  • 2 large eggs
  • 3/4 cup milk of choice
  • 2 tbsp melted coconut oil, butter or neutral oil of choice
  • 1 tsp vanilla extract
  • 2 cups rolled oats
  • 1 tbsp ground flaxseed (optional)
  • 1/2 tsp baking soda
  • 3/4 cup blueberries, fresh or frozen (no need to thaw)


  1. Heat oven to 350°F. Line a standard size muffin tin with silicone liners or paper liners.
  2. In a large bowl, mash the bananas.
  3. Add the eggs, milk, oil and vanilla and whisk until well combined.
  4. Add the oats, flaxseed (if using), and baking soda and stir to combine.
  5. Stir in the blueberries.
  6. Scoop the batter into the muffin cups, using 3-4 tbsp per cup. I like to use a large cookie scoop for equal portions.
  7. Bake 20-25 minutes, or until the centers are set and no longer jiggle. If you're using frozen blueberries, the bake time will be a little bit longer than with fresh.
  8. Remove from the oven and let muffins cool for 5-10 minutes before removing them from the pan.



  • Store baked oatmeal muffins in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
  • You can also bake these in a mini muffin pan (I like this silicone muffin pan) for 16-18 minutes, or in one 8x8-inch baking dish for 25-30 minutes.
  • Feel free to add in other spices or flavors, such as almond extract or cinnamon. If you're giving this to older toddlers and kids, you can add a couple of tablespoons of honey or maple syrup for extra sweetness.